Chicken curry with coconut cream

Method

1. With a pestle and mortar or a food processor, blend together the onion, garlic, chillis, turmeric, candlenut and galangal to form a paste.

2. Joint the chicken into 16 pieces.

3. Heat the oil in a saucepan and fry the lemon grass, curry leaves and pandan, then add the blended paste and curry powder and cook on a medium heat for 3-5 minutes until fragrant, with the oil separating from the spices.

4. Add the chicken and fry for 10 minutes. Then add the water, the potatoes and the coconut cream, cover the pan and bring to the boil on a high heat.

5. Once it starts to boil, reduce the heat and simmer for 10-15 minutes, or until the chicken and potatoes are tender. Season with the fish sauce.

6. Serve the chicken curry in a bowl with boiled white rice.

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Ingredients

1 red onion, chopped
6 cloves garlic
6 dried chillies, soaked in hot water
3 cm fresh turmeric, peeled
2 candlenuts
4 slices galangal, peeled
1.5kg chicken, whole
1 tbsp oil
2 Lemon grass, bashed and tied into a knot
1 sprig curry leaves
2 lengths pandan (screwpine) leaves, tied into a knot
2 tbsp curry powder
500ml water
3 Potatoes, cut into wedges
200g block coconut cream
3 tbsp nam pla (Thai fish sauce)

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